Prime Rib Recipe (Print Version)
# Ingredients:
01 -
5 pounds beef prime rib.
02 -
Sea salt.
03 -
2 teaspoons freshly ground black pepper.
04 -
2 teaspoons fresh rosemary.
05 -
1 teaspoon fresh thyme.
06 -
8 cloves garlic, minced.
07 -
1/4 cup olive oil.
08 -
Horseradish, for serving (optional).
# Instructions:
01 -
Remove the prime rib from the refrigerator one hour before cooking. Season it on all sides with salt and cover loosely with plastic wrap as it comes to room temperature. This ensures the roast cooks more evenly.
02 -
Adjust your oven racks so the meat can cook in the center of the oven. Preheat the oven to 500 degrees F.
03 -
While the oven heats, combine the salt, pepper, rosemary, thyme, garlic, and olive oil into a fragrant seasoning mixture.
04 -
Pat the roast dry with paper towels. Spoon the prepared seasoning over it, ensuring to rub it into all sides. Place the bone-in roast with bones down inside a roasting cast iron pan, or a boneless roast on a rack inside the pan.
05 -
Bake the prime rib at 500 degrees for 15 minutes. Then, reduce the oven temperature to 325 degrees and continue baking until the desired level of doneness. Check the meat's internal temperature with a meat thermometer: Rare: 120 degrees F (about 10-12 min/pound), Medium Rare: 130 degrees F (about 13-14 min/pound), Medium: 140 degrees F (about 14-15 min/pound), Medium Well: 150 degrees F.
06 -
Remove the roast from the oven 5-10 degrees before your target temperature, as it will continue to cook while resting.
07 -
Tent the roast with foil and let it rest for about 30 minutes before carving.
08 -
Carve the prime rib across the grain into 1/2 inch thick slices. Serve with horseradish sauce if desired.
# Notes:
01 -
For a more flavorful roast, I recommend using bone-in prime rib. Ask your butcher to cut the bone off and tie it to the roast for easier carving after cooking.
02 -
Using a rack helps ensure even cooking and prevents the meat from sitting in its juices.